Cake Classes And Recipe Blog

Selection Box Brownies

The ultimate chocolate brownies. What better way to use up your selection boxes than to use them in brownies! These chocolate brownies are the gooey, rich and loaded with Christmas chocolates and festive cheer. Give them a try.
Chocolate brownie recipe

Ingredients

190g Butter
190g Dark Chocolate
100g Plain Flour
30g Cocoa Powder
3 Large Eggs
260g Golden Caster Sugar
1 selection box
60g white chocolate chips

Equipment

9 x 9 inch square tray
The ultimate chocolate brownies. What better way to use up your selection boxes than to use them in brownies! These chocolate brownies are the gooey, rich and loaded with Christmas chocolates and festive cheer. Give them a try. Now I’m not saying you have spare chocolate selection boxes but just incase!! Any butter is fine but I do prefer using a block butter for these brownies. Golden caster sugar adds a little extra richness to your brownies but they will be equally as yummy with caster sugar. I also use Callebaut Chocolate for both the dark chocolate and white chocolate. Its such good quality chocolate and really makes a difference to the final flavour. Lets Bake!

Method

Preheat your oven and line your tin. Now lets make Chocolate selection box brownies.

Put the butter and dark chocolate into a bowl and microwave on 30 second bursts until melted. Once almost melted, stir until completely melted then leave to cool down.

Now in another bowl sieve together the flour and cocoa powder to get rid of any lumps. Stir this so the 2 combined evenly.

In another bowl put in the sugar and eggs. Whisk these together using a mixer or electric hand whisk on high. This should take a few minutes. You want this to look light, fluffy and double in volume. Also when it pours off a spoon, it should leave a ribbon on the surface for a few seconds.

Now pour the cooled chocolate over your egg mixture and slowly fold this carefully as you don’t want to knock out any air. Once mostly combined, you can then add in the flour mix and again, fold through with a spatula taking care to keep it light.

Add in your white chocolate chips and fold through until even.

Pour this brownie chocolate mixture into your lined cake tin and smooth over with a palette knife. Put into your oven and cook for 20 minutes.

Take out and gently lay your selection box on top of the brownie. I broke the chocolate up a little. Cook for a further 5 minutes. Open the oven door and give the tin a shake. If you can see the centre wobbles it is not done. Cook for another 5 minutes and then it should be done.

*Please cook according to your oven. It may be done quicker or need longer time. Cook in 5 minute intervals until cooked. You can tell when it is fully cooked when the centre has a very tiny slight wobble just in the middle. It will continue to set as it cools. This will make a lovely fudgey brownie.*

Leave to completely cool down in the tin and then refrigerate in the tin for 1-2 hours. Take out the tin and slice into 12 sections.

These will keep in an air tight container for a few weeks or freezer for a month.

TOP TIP – Microwave for 5-10 seconds and serve with vanilla ice cream.

You can use any chocolate on top.

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